Five Factors That Will Affect Producing High Quality Fruit Juice

As we all know, a beverage with high quality and good appearance value can not only help juice producers increase the unit selling price, but also easily form a popular trend among the local market. So for juice manufacturers, how can we produce high-quality fruit juice?

Here are 5 key factors that can affect juice quality during mass production:

High-quality fruits refer to fruits that are fresh, ripe, pure natural, no damage, good appearance, and have a good shelf life.

High-quality raw materials are the most fundamental factors for you to produce high-quality fruit juice. Only you get these high-quality fruits, then match with the reasonable technological process and high-quality machine, then obtain high-quality juice is really simple for you.

If you want to get high-quality fruits, Firstly you need to choose qualified farm suppliers which has big scale, From seed selection, planting, cultivation and fruit harvesting, there are strict standard operating procedures and quality control to all these processes. Secondly choose fruits that grow in a suitable climate, such as apple grows in warm temperate regions, Grapes generally like to grow in places with plenty of sunshine.

Choose the right juice extractor can not only enhance the juice yield rate but also guarantee the purity of the juice. Citrus fruits structure is very special because the fruits contain juice, peel, seeds, segment wall, oil sacs and so on, so we can not use the normal screw juice extractor to obtain juice, for these we have specially developed whole fruit citrus juice extractor for citrus juice processing, It can perfectly separate the seeds, peels, juice and oils in citrus and enhance juice yield rate to get pure natural high-quality juice.

Because the physical and chemical properties of each fruit are different, which means that the fruit processing technology is also different. Some fruits with high fiber content, such as mango or pineapple processing, need to use a decanter or centrifuge to separate the fibers and sediments in order to obtain more pure juice after juice extracting; and some fruits have high mineral and carbohydrate, such as banana, need to use preheater to heat the crushed banana puree before pulping. In all, a reasonable technological process can make the end product juice have better taste and attractiveness.

As the acidity and protein content of fruit is different, the juice sterilizing temperature and time are also various in order to obtain a long shelf life. Tomato paste PH value is about 3-5-4.7(acidic), so when we sterilize, we do not need very high temperature, use tube in tube sterilizer for 108℃ holding for about 120S will be good. Coconut milk has high content protein and neutral drinks(PH value is about 6.5-7.0), so we use UHT sterilizer(137℃ for 3-5 seconds) to process.

There is two main filling technology applied to juice filling. Hot filling(85-90℃) and aseptic filling(35-40℃) . And hot filling technology is suitable to acidic fruit juice, this type of technology will destroy the nutrition of fruit juice; Aseptic filling technology is suitable to neutral drinks, which can keep the maximum nutritional content of the juice. So aseptic filling technology can make higher quality juice, but equipment cost will be much more bigger than hot filling technology.